I had the good fortune to live on Hilton Head Island for a period of time after graduating college. To say I spent breezy, beachy evenings sipping something boozy would be an understatement. Painkillers from Coast in SeaPines, Transfusions while on the Harbor Town golfcourse, and smokey margs from Starbird were my jam.
So, when I got my hands on South Carolina Cocktails, I was met with a warming familiarity and exciting awe of the state’s vast cocktail scene. Before diving into the drinks, author Stephanie Burt (host of the incredible podcast The Southern Fork), gives us a historical foundation for why certain spirits and elixirs are so relevant to the state today. With Barbados’ Caribbean sugar rush in the mid-1600s, planters were looking for the next best place that had solid wood supplies. They set up shop in Charleston and left their touch on almost every facet of the city, the most notable touch being rum. While Charleston still maintains the state’s most robust cocktail scene, I would argue that this book proves the surrounding regions are not far behind.
With the helpful background knowledge, Burt captures drinks that make up each region of the state—the Lowcountry, Midlands, Pee Dee and Grand Strand, and Upstate–and the restaurants and bars that make up these areas. Chef, mixologist, and distillery profiles are sprinkled throughout, from Ann Marshall and Scott Blackwell of High Wire Distilling Co. in Charleston to The Rabbit Hole in The Village of West Greenville.
No type of drinker is left out. If you don’t typically put a Breville Smoking Gun to use or concoct your own rose petal syrup, don’t be intimidated. The book is chock full of simple drinks, like the Spaghtettini from Leon’s Oyster Shop, or The Payday from Fat Harold’s Beach Club. And when you feel like showing off, Burt’s simple instructions provide the gentle push out of your comfort zone.
Whether you’re a South Carolina native, grew up vacationing there with family, or have the privilege of calling it your second home like I do, this collection of drink recipes will only deepen your appreciation of the Palmetto State, one sip at a time.
“Red Wedding” Cocktail
I’m a Kentucky native, so surprise! I gravitated towards the bourbon-forward beverages. Despite its dominating presence in the Bluegrass, the brown water has a rich influence in South Carolina, which Burt’s historical context backs up.
Planning ahead is necessary for this “Red Wedding” from Edmund’s Oast in Charleston. I followed the proper steps for the hibiscus ice cubes on a Friday afternoon, and they were ready for a small cocktail gathering I threw the following evening. I couldn’t locate Amaro Averna at my local spirits store, so I decided to opt out, as it only called for a half ounce.
The beverage proved to be earthy, herbal, then eventually, pretty sweet. If sharing with any bourbon-wary guests like I was, strongly advise them to let the cubes melt for a bit. I will note that some stickiness from the sugar prompted some uninvited guests (mosquitos) onto the patio as we imbibed.
All in all, they were a hit with my crew and added welcomed pizazz to our early-summer Saturday. Those non-bourbon drinkers even threw the hibiscus cubes in with some vodka and were delighted with the outcome.
recipe 
Orange peel
½ oz Amaro Averna
3 hibiscus ice cubes (see recipe)
2 oz Maker’s Mark
2 cups demerara sugar
1½ cups dried hibiscus
½ cup loose-leaf black tea
1 (12 oz) bottle of ginger beer
A small bunch of thyme
6 cups hot water
Rocks glass
ingredients
for the hibiscus ice cubes:
glassware:
steps
Make the hibiscus ice cubes:
- In a container, combine 2 cups demerara sugar, 1½ cups dried hibiscus, ½ cup loose-leaf black tea, 1 (12 oz) bottle of ginger beer, and a small bunch of thyme and top with 6 cups hot water.
- Stir until the sugar is dissolved.
- Let the tea steep overnight in the refrigerator, then strain out the solids.
- Add the liquid to silicone ice molds and freeze, for approximately 4 to 6 hours, until solid.
Make the cocktail:
- In a rocks glass, muddle the orange peel with the Averna.
- Add the hibiscus ice cubes, top with the bourbon, and give the cocktail a small stir.
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